The Oakroom’s Roasted Corn and Crawfish Chowder
- 3 ears fresh corn on the cob (preferably Kentucky white corn)
- 2 medium-sized baking potatoes
- 1 Tablespoon olive oil
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 1 small red bell pepper, finely diced
- 1 small green bell pepper, finely diced
- 3 cloves garlic, finely chopped
- 1/4 lb. country ham, finely chopped or ground 1 pint shrimp stock (may use shrimp base/bouillon)
- 2 quarts chicken stock
- 1 Tablespoon fresh or 1 teaspoon dried thyme
- 1 pint heavy cream
- 2 Tablespoons cornstarch mixed with 1 tablespoon water
Executive Chef Jim Gerhardt’s Recipe
Roast corn in the husks and potatoes in their skins for 1/2 hour at 400°.
While corn and potatoes are roasting, finely dice vegetables, prepare country ham (finely chopped or ground) and measure liquids.
Cut corn kernels from their husks and cobs.
Peel potatoes and chop in 1/2-inch squares. Set aside.
In heavy 4-quart soup pot, saute onions, celery and peppers in olive oil for 2 minutes.
Add 3 cloves finely chopped garlic and continue to stir/saute for 1 minute.
Add corn, country ham, stocks, thyme and heavy cream. Stir/heat to a slow boil.
Add cornstarch/water and continue to stir. Reduce heat to a simmer.
Add potatoes and season to taste with salt and fresh-ground pepper.
Garnish each cup of chowder with 3 thawed, precooked crawfish tails (available in canned meat or frozen-food section in supermarkets).
Makes 1 gallon.